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WICKED PEACH COBBLER Recipe

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This recipe for WICKED PEACH COBBLER, by , is from Connie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti LaBelle

Category:
Category:

Ingredients:  
Ingredients:  
this recipe is by Patti LaBelle)

Ingredients
Pie crust for double crust pie
3 pounds medium peaches, peeled, pitted, and cut into in slices.
2 tablespoons cornstarch
1 cup sugar
2 teaspoons lemon juice
teaspoon ground cinnamon, plus more for the top of the crust
4 tablespoons ( stick) butter, chilled, cut into small pieces.

Directions:
Directions:
Preheat oven to 375 degrees. Lightly butter an 8 inch spare baking dish.
In medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold In the butter. Spoon half of the peach mixture into a prepared dish.
On a lightly floured work surface, roll out the small disk of dough into an 8 inch square, about 1/8 in thick, trimming the dough as needed. Place over the peaches in a baking dish. Top with the remaining peaches. Roll out the larger disc of dough into an 11 inch square about in thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place dish on baking sheet to catch any drips.

Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes Sprinkle the top of the dough with cinnamon. Serve hot, warm or at room temperature.

 

 

 

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